"Tour de France Part 3 And the winner is......Regensburg! After all, at my little unintentional Tour de France Bonapart, Delice, Orphée and at least at dinner. But also at the ambience. The Bavarian inn is still visible to the Orphée, dedicated to French brasserie cuisine since 1977. Entrance from the court passage to the rustic guest room with the large counter and a quieter room with covered tables at the back. The interior comes from 1896, corresponding to a lot of dark oak on walls, floor and counter. Over the farm was the house brewery, now a Spanish restaurant. And on the upper floor the foreign rooms have meanwhile judged the pictures according to fine, individual private hotel. A special passion seems to exist in hotel and restaurant for art and artists, in the court passage and at the door are announced failures, projects etc, also in the house. In the guest room the walls are covered with many, many pictures, drawings, maps, posters, very different, but with level and mind. I felt it not as a gloomy mess, but as a creative vitality. That also fits the mood. When I arrived on Thursday evening without a reservation, I was already happy to hear. Almost all marble tables, which are classically very close along the walls, behind them with red velvet-related armchairs, before the uncomfortable wooden chairs, were filled with friends couples and few dimples. I received the recommendation for the Orphée with a shining hint of the beautiful university times and the audience seems to have been ageing since student days. Very few recognizable tourists. Just the paper map! There's one more!! on a table and a lonely Bremen cap testified from a visit. Apparently the Orphée is the classic to meet with nice people. My steps in the direction of the restaurant section underlined the boss with a resolute yes, can you help you? and the indication that there is something left in front. And I was also divorced: The food tastes everywhere! Madame should be right. First of all, from my cat table in front of the big windows to the alley, I had a good view of the Gewusel and the efforts of the service. While in the restaurant young men classic in black trousers and apron, white shirt and fly, or does the imagination go through with me? give the Garçon, the bistro area was reserved for two black dressed ladies, one of whom, unfortunately, rarely seen, could give information about the open wines. Her colleague was of the type student in the Gastro so moderately flotted, moderately friendly, excessively forgetful, always with the view through the restaurant, but never to the guests and despite modest product knowledge with the enviable self-assurance of the youth. I was just shocked when she opened up that she's been working full-time for a year. I'm just saying, look at the career choice! Not everyone is born for the service... On the online map many classics of small kitchen. I chose as an appetizer Boudin noir with onions and apple for 9.8€ and the bifteck with small white beans and self-made fries to 16,8€. For the first hunger there was a simple, crispy baguette from the house. I chose a typical Riesling Sekt, which is not described in detail in the menu, bordered on demand as Palatinate, 3.8€ for 0.1l. To eat from the good wine card the temporary recommendation Tapada de Villar a red one to date unknown to me! All wines also in 0.1 glass from 2.5€, here for 3.7€. Instead of dessert, I had a glass of rivesaltes from Grenache grapes for 4.9€. More than the round, rugged finish made for a good mood that beside Adelholzener Mineralwasser 3€/0.25l. Grrrr finally, finally a reasonably affordable thirst quencher in the form of a table water for 5,8€ was available to the liter. Whoever considers this to be very expensive, may be comforted by the fact that it is Grander Water, that this will be a great deal of value for the faithful. Both courses were convincing all around, but also no bargains. From the blood sausage four thin slices, outside crispy, inside slightly melting, strong, but not oversalted. To this end, patiently tasted white onions, just right in the bite for the sweet and an apple compote that contributed the right acidity. Perfect, even with the wine. The minute steak was also exactly the right time in the pan, just not through, very juicy, in very easily bound, juicy meat juice and with a lemon slice. Mmmh... I don't need more. The small white beans were also not bad, strongly salted, but not unpleasant, soft without being mild, also a hint of lemon. The thick, hand-cut pommes should have been a bit darker and were not very potatoy in taste. Still a tasty supplement. Happy with the food! The tables were thoroughly wiped, but the lobe came out and back into the big bucket. When the water is changed quickly... Otherwise everything or no, without having visited the sanitary facilities."
Regensburg
